Warm bean salad with tomatoes and mushrooms

Ingredients for 6 servings:

• 500 g beans (stalks), green, cleaned
• 4 tomatoes (vine tomatoes), diced
• 300 g mushrooms, brown, sliced
• 1 onion(s), red, diced
• 2 cloves garlic, sliced ​​or finely diced
• e.g. olive oil
• 1 shot of dark balsamic vinegar (generous shot)
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Light starter or also suitable for grilling and buffets

Cook the beans in salted water for about 10 minutes, or less time if needed. They should still be a little firm to the bite, so feel free to pierce them or taste them. Meanwhile, fry the onions and garlic in olive oil in a pan over medium heat for about 5 minutes. Then add the mushrooms and sauté for another 10 minutes. In the meantime, remove the beans and drain well. Deglaze the mushrooms with a generous splash of balsamic vinegar (how much is a matter of taste, but the acidity largely disappears with the heating) and increase the heat to maximum. After about 2 minutes, remove the mushrooms from the heat and season with salt and pepper as desired. Add a good splash of olive oil. Arrange the beans on the bottom of a flat plate, followed by the mushrooms with the salad dressing, and then the tomatoes as a topping.